I am back after a short hiatus. Had a bake sale last month – a spur of the moment decision, which gave me great insight into the palate of Mumbai’s foodies. Been busy with work since then, and although I have been cooking loads, haven’t got around to actually photographing (professionally of course) or writing about them here. Although, if you are following me on Instagram @Riotofflavours, you’ll see what I’ve been up to.
In other news, more has happened on the BestKeptSecrets front. First of all, my recipe got selected into BawiBride‘s first ever crowd-sourced recipe e-book! (Download it from here for 10 really delicious traditional recipes from all across India). And thanks to the selection, it was also mentioned with the photograph in two different newspapers! Quite an excitement for yours truly. You can check out the links here in DNA and today’s MidDay!
Anyway, coming back to my recipe for today. Last week was Ishaaq’s and my mini-versary. So I made some lovely flatbread courtesy MyJhola from scratch! The next day I decided to use some beautiful voluptuous figs in a dessert. After much research, I decided on a Roasted Fig Frangipani Galette.
I love galettes, pies and tarts of all kinds. The more rustic, the better (I am creatively challenged when it comes to making things look pretty and all dolled up!). A galette is nothing but pastry dough, topped lovingly with some fresh fruit, etc, and baked in the oven like a tart without the mould. I filled mine with some frangipane, which is a concoction of almond paste, butter, sugar, vanilla and egg.
In this recipe, I refer to the pastry dough that I made for the mulberry pie many blog posts ago. You can catch it here. This has worked best for me and consistently. I found it to be even more crumbly when I used a pastry cutter and my countertop to make the dough. The beauty of this galette is in the contrasting textures. The crumbly, buttery goodness of the crust with the squishy, subtle sweetness of the figs is beautifully complemented by the frangipane.